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Chimichangas Beef And Potato

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Ingredients

Adjust Servings:
2 lbs chuck roast, coarsely chopped
2 medium potatoes, peeled and halved
1 large tomatoes, diced
2 tomatoes, cut into 12 wedges
2 garlic cloves, finely chopped (or to taste)
1 large onion, finely chopped
1 teaspoon salt
1 teaspoon oregano (mexican if you can find it)
1/4 teaspoon sugar
1/4 teaspoon cumin
1 dozen flour tortilla, 8 to 9-inches
sunflower oil, for frying
2 cups sour cream
2 cups romaine lettuce, shredded
2 cups shredded monterey jack cheese (either inside or on top, optional) (optional) or 2 cups cheddar cheese (either inside or on top) (optional)

Nutritional information

672.2
Calories
286 g
Calories From Fat
31.8 g
Total Fat
13.2 g
Saturated Fat
69 mg
Cholesterol
988.8 mg
Sodium
69.6 g
Carbs
5.1 g
Dietary Fiber
4.2 g
Sugars
25.9 g
Protein
339g
Serving Size

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Chimichangas Beef And Potato

Features:
    Cuisine:

    If you have never tried a Chimichangas, do yourself a favor and try these. When you stuff a large flour tortilla, then roll it up and fry it,you end up with a Chimichanga! They are so good! My hubby and I love to prepare Mexican food and really love to eat it. We go to Mexican restaurants (rarely) and then try to duplicate it. These are fabulous! You can serve shredded cheese,red onion, chopped. A pitcher of ice cold Margaritas would seal the deal!!LOL!

    • 200 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Chimichangas (Beef and Potato), If you have never tried a Chimichangas, do yourself a favor and try these When you stuff a large flour tortilla, then roll it up and fry it, you end up with a Chimichanga! They are so good! My hubby and I love to prepare Mexican food and really love to eat it We go to Mexican restaurants (rarely) and then try to duplicate it These are fabulous! You can serve shredded cheese, red onion, chopped A pitcher of ice cold Margaritas would seal the deal!!LOL!, If you have never tried a Chimichangas, do yourself a favor and try these When you stuff a large flour tortilla, then roll it up and fry it, you end up with a Chimichanga! They are so good! My hubby and I love to prepare Mexican food and really love to eat it We go to Mexican restaurants (rarely) and then try to duplicate it These are fabulous! You can serve shredded cheese, red onion, chopped A pitcher of ice cold Margaritas would seal the deal!!LOL!


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    Steps

    1
    Done

    In a Large Saucepan, Combine the Meat, Potatoes, Diced Tomato, Garlic, Onion, Salt, Oregano, Sugar and Cumin.

    2
    Done

    Add Water Just to Cover and Bring to a Boil Over High Heat. Reduce the Heat and Simmer Until Soupy, About 1 1/4 Hours.

    3
    Done

    Break Up the Potatoes and Simmer Until Thick, About 30 Minutes Longer. Let Cool Slightly. Season With Salt, to Taste.

    4
    Done

    Preheat the Oven to 325. Wrap the Tortillas With Foil and Place in the Oven For 10minutes to Soften.

    5
    Done

    Spoon a Scant 1/2 Cup of the Meat and Potato Filling in the Middle of Each Tortilla. Fold One Side of the Tortilla Over the Filling, Then Fold in the Two Adjacent Sides. Finally, Fold Over the Fourth Side and Secure With a Toothpick.

    6
    Done

    in a Large Heavy Skillet, Heat 2 Inches of the Oil to 360f Over Moderately High Heat. Place 3 of the Filled Tortillas in the Skillet, Seam Side Down and Fry, Turning, Until Evenly Golden Brown All Over, About 3 Minutes. Drain on Paper Towels, Repeat With the Remaining Tortillas. Remove the Toothpicks.

    7
    Done

    Arrange the Chimichangas on a Warm Platter. Top Each With One With Sour Cream, Salsa,Shredded Cheese, If Using, and Shredded Lettuce. Arrange the Tomato Wedges Around the Platter and Serve.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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